They are bumpy, with buff skin, and off-white flesh.
The plant delivers high yields in a late harvest.
These are waxy potatoes, with good flavour.
Cooking Tips
For steaming, roasting or frying. Some say best roasted, others say steam or sauté them.
History Notes
Ozette Potatoes were brought by Spanish explorers in the late 1700s to the Makah / Ozette Indians at Neah Bay, Washington State. Some think the explorers came from Peru; others think their origin may have been Chile or Mexico, as the potato shares some traits with potatoes from those regions. In any event, Ozette Potatoes are genetically closer to potatoes that come straight to North America from South America, rather than those that passed through Europe.
The Makah and Ozette Indians have grown the potato for many generations.
The potato was introduced to the broader American market in the 1980s by a David Ronniger who obtained the potato from a woman named Anna Cheeka.